scholarly journals Effect of Modified Pre-Milking Sanitizing Approaches on Raw Milk Quality Obtained from the Dairy Farmers of Tawau Area, Sabah

2016 ◽  
Vol 4 (1) ◽  
pp. 5
Author(s):  
Sim Kheng Yuen ◽  
Mohammad Raisul Alam
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Total Coliform ◽  
Dairy Farmers ◽  
Food Borne Pathogens ◽  
Trace Back ◽  
Food Borne ◽  
Milk Hygiene ◽  
Small Holder

The aim of the study was to investigate the raw milk hygiene and quality among the small holder dairy farmers in Tawau area. A total of 216 samples were collected from the respective dairy farmers and milk collecting centre located at Mile 15, Tawau. Preliminary results indicated that the quality of the raw milks obtained at farm level contained were inferior with high bacteria load (> than 107 CFU/ml). The total coliform (2.9-3.8 CFU/mL) and Staphylococcus count (2.3-3.6 CFU/mL) were relatively high in certain samples. However, none of the food borne pathogens was found. Trace back study revealed that the causes of contamination were attributed by poor hygienic handling among the dairy farmers and insufficient for immediate chilling of raw milk. A significant reduction in bacteria load was observed if the raw milk chilled immediately at farm. The implementation of modified pre-milking sanitizing practices improved the microbiology quality of the raw milks obtained from respective dairy farms. Future study will focus more on the effect of prolong storage towards the microbiological quality of raw milk.

scholarly journals Quality of raw milk in the highland tropics of Nariño, Colombia

2020 ◽  
pp. 695-707
Author(s):  
Magaly Elizabeth Tobar-Delgado ◽  
José Luis Rodríguez-Bautista ◽  
Rocio Esperanza Patiño-Burbano ◽  
Francisco Emilio Argote-Vega ◽  
Edwin Castro-Rincón ◽  
...  
Keyword(s):  
Sea Level ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Total Coliform ◽  
Collection Site ◽  
Transport Time ◽  
Milk Samples ◽  
Compositional Quality ◽  
Collection Point

Introduction. The production and commercialization of raw milk in Nariño, Colombia, follows microbiological and compositional standards on which payment for quality is made. However, quality can be affected during its transport after milking. Objective. To describe the microbiological and compositional quality of raw milk in the highland tropic. Materials and methods. The study was carried out in seven municipalities in the department of Nariño, Colombia, during the rainy season between February and July of 2017. Two milk samples from the same milk can were collected, one after milking (farm; n = 10), and the second at the collection point (tank; n = 10). In each sample, the following variables were evaluated: height above the sea level of the collection site, aerobic mesophilic count (CFU), total coliform count (COL), milk temperature, fat (FAT), protein (PC) and total solids (TS). Results. The temperature of the milk was higher on the farm compared to the tank (30±0.68 vs. 23±0.87 °C, respectively). The aerobic mesophilic count was higher in the tank vs. farm (116,470 vs. 41,388 CFU ml-1, respectively). The temperature of the milk was negatively correlated with the distance and the transport time of the milk (-0.86 and -0.84, respectively). The compositional quality of the milk was not affected by transport conditions. Conclusion. In the high tropic conditions, the microbiological quality of raw milk was negatively affected by the increase in the aerobic mesophilic counts.

scholarly journals Microbiological Quality and Adulteration of Pasteurized and Raw Milk Marketed in Dharan, Nepal

2020 ◽  
pp. 37-44
Author(s):  
Dhiren Subba Limbu ◽  
Kamana Bantawa ◽  
Dil Kumar Limbu ◽  
Mandira Devkota ◽  
Monika Ghimire
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Total Coliform ◽  
Viable Count ◽  
Total Viable Count ◽  
Pasteurized Milk ◽  
Coliform Count ◽  
Standard Guideline ◽  
Routine Monitoring

 This study was aimed to evaluate the quality of raw and pasteurized milk marketed in Dharan. Milk may be contaminated with pathogenic microorganisms and a mixture of several adulterants and such milk pose a risk to consumers. The study was carried out from September 2019 to January 2020. Collected samples were tested for adulterants (starch, formalin, neutralizer and table sugar) as well as microbial quality (Total Coliform count, Total Viable Count, Thermoduric Count, Escherichia. coli and Staphylococcus aureus) as per standard guideline. The adulterants starch, formalin and neutralizer were not detected in both raw and pasteurized milk. However, table sugar was present in 45% (9 out of 20) raw milk and 90% (18 out of 20) pasteurized milk. The average Total Viable Count, Total Coliform Count and Thermoduric Count of raw milk were, 59×105 CFU/ml, 14×104 CFU/ml and 5×103 CFU/ml respectively. Similarly, the average Total Viable Count, Total Coliform Count and Thermoduric Count of pasteurized milk were found to be 15×104 CFU/ml, 14×103CFU/ml and 4×103 CFU/ml respectively. E. coli was detected in 30% pasteurized milk whereas S. aureus was isolated from only 20%. Likewise, E.coli and S. aureus were found in 55% and 45% of raw milk respectively. The results of the study indicated that routine monitoring of dairy industries and raw milk vendors, awareness campaign and good hygienic practice should be promoted to upgrade the quality of raw and pasteurized milk.

scholarly journals Microbiological quality analysis of raw, pasteurized, UHT milk samples collected from different locations in Bangladesh

2015 ◽  
Vol 4 (1) ◽  
pp. 5-8 ◽  
Author(s):  
Sourav Kumar Banik ◽  
Kamal Kanta Das ◽  
Md Aftab Uddin
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Point Of View ◽  
Quality Analysis ◽  
Expiry Date ◽  
Pasteurized Milk ◽  
Milk Samples

Present study attempted to determine the microbiological quality of raw, pasteurized and UHT (Ultra High Temperature-processed) milk samples collected from different locations in Bangladesh. A total of 46 samples were studied including 22 raw milk samples from the local dairy markets and 24 different brands of pasteurized and ultrahigh temperature (UHT) treated milk manufactured in different beverage industries. The samples were examined for determining the total viable bacterial count (TVBC) and total coliform count (TCC). Results revealed that the raw milk samples were substandard in terms of TVBC and TCC. The range of TVBC and TCC in raw milk samples was 5.2×108 to 1.3×107 cfu/ml and 4.2×104 to 1.0×104 cfu/ml, respectively. On the contrary, the quality of pasteurized and UHT-treated milks was excellent. The TVBC range in pasteurized milk samples was from 1.8×103 to 1.1×102 cfu/ml, slightly lower than that recommended by the Bangladesh Standards and Testing Institution (BSTI). Interestingly sample numbers P-6, P-10 and P-12 of pasteurized milk samples had no growth at all both in terms of TVBC and TCC and none of the UHT processed milk contained any bacteria. So from the consumer point of view, both types of processed milk can be considered safe for consumption within the mentioned expiry date. DOI: http://dx.doi.org/10.3329/sjm.v4i1.22753 Stamford Journal of Microbiology, Vol.4(1) 2014: 5-8

scholarly journals Microbiological quality assessment of raw milk and water samples from Noakhali district, Bangladesh

2019 ◽  
Vol 5 (1) ◽  
pp. 31-36
Author(s):  
Asma Talukder ◽  
Anuja Saha ◽  
Sabrina Binta Shoeb ◽  
Mimma Tabassum
Keyword(s):  
Water Samples ◽  
Bacterial Contamination ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Daily Basis ◽  
Total Coliform ◽  
Milk Samples ◽  
Mold Count

This study was carried out to evaluate the microbial quality of raw milk and water samples taken at four different local shops in Maijdee area (Noakhali District), Bangladesh. Milk is a valuable food-stuff consumed on daily basis and is highly prone to bacterial contamination. Contamination with pathogenic microorganisms is most alarming for potable water and hence it is needed to detect the bacterial contamination in local drinking water. Microbiological quality of milk samples was analyzed using Total Viable Bacterial Count (TVBC), Total Coliform Count (TCC) and Yeast-mold Count techniques. Critical hygienic indicator for food and foodstuffs is total microbial load. Compare to four stores, store 3 shows the high contamination value in milk samples (TVC 12.48×105 cfu/ml, TCC 6.4×105 cfu/ml, yeast- mold count 3.48×102 cfu/ml and 4.85×102 cfu/ml) whereas store 1 is liable to water samples (TVC 12.09×105 cfu/ml, TCC 4.81×105 cfu/ml, yeast- mold count 2.7×102 cfu/ml and 2.24×102 cfu/ml). These outcomes accentuate applying and sustaining proper hygiene practice throughout the manufacturing and distribution to prevent health risks of the rural people. Asian J. Med. Biol. Res. March 2019, 5(1): 31-36

scholarly journals COMPOSITION AND MICROBIOLOGICAL QUALITY OF REFRIGERATED RAW MILK IN TWO SEASONS OF THE YEAR IN SANTA HELENA, WESTERN PARANÁ

2021 ◽  
Vol 24 (1cont) ◽  
Author(s):  
Cibele Regina Schneider ◽  
Magali Soares dos Santos Pozza ◽  
Maximiliane Alavarse Zambom ◽  
Deise Dalazen Castagnara ◽  
Tatiane Fernandes
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Total Coliform ◽  
Positive Correlation ◽  
Total Coliforms ◽  
Physical Chemical ◽  
High Incidence ◽  
Great Amplitude

This study aimed at quantifying the occurrence of proteolytic psychotropic microorganisms and total coliforms in refrigerated raw milk, in addition to assessing the quality through its physical-chemical composition. The samples were collected in 10 dairy farms in the municipality of Santa Helena – Western Paraná. Two collections were made, one during the spring and the other during the summer. Samples of refrigerated raw milk were carried out directly from the cooling tank, aseptically, packed in sterile bottles and transported under isothermal conditions (± 4 ºC) to the laboratory where the physical-chemical composition and microbial populations were determined. The levels of fat had great amplitude between the seasons, being higher in the summer, while there was no variation for the contents of protein, lactose, minerals, and non-fat solids. The total coliform count did not differ between seasons. The values obtained for proteolytic psychotropic counts were higher in the summer. A significant positive correlation was found between the total coliform counts, the proteolytic psychotropic counts (r=0.73), the levels of protein (r=0.45), non-fat solids (r=0.45), and minerals (r=0.46). Also, the proteolytic psychotropic counts showed a positive correlation with the cryoscopic index. The milk components met the requirements of NI76. The quality of refrigerated raw milk in the municipality of Santa Helena, Western Paraná was not satisfactory for total coliforms, due to its high incidence, indicating the need for good practices in milking management. Proteolytic psychotropic bacteria presented low proliferation, thus not affecting milk quality.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

scholarly journals Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ollo Kambire ◽  
Konan Mathurin Yao ◽  
Andrée Emmanuelle Sika ◽  
Aminata Coulibaly ◽  
Zamble Bi Irie Abel Boli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sodium Hydroxide Solution ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Total Coliform ◽  
African Countries ◽  
Fermented Product ◽  
African Locust Bean

“Soumbara” is a fermented product sold in the markets of several West African countries. In the markets, it is sold in several formats (granulated, powder, and paste). The objective of this study was to evaluate the microbiological and physicochemical characteristics of these three types of “Soumbara” sold in the Korhogo markets. For this purpose, a preliminary survey followed by a sampling of 54 samples of “Soumbara” was carried out. The microorganism load count was carried out according to microbiological standards. The pH, titratable acidity, and moisture content were measured, respectively, with a pH meter, by dosing with sodium hydroxide solution and by differential weighing after passing the sample through the oven. The pH of the different samples is around 6. The moisture content is higher in “Soumbara” paste (20-24.7%) than in powdered (7.3-9.3%) and granulated (8.6-10.7%) “Soumbara.” The acidity rates are between 0.07 and 0.13%, 0.2 and 0.3%, and 0.08 and 0.1%, respectively, for the granulated, powder, and paste types. Mesophilic aerobic germ loads (6.17-8.38 log10 cfu/g) for all three types of “Soumbara” are above the standard. Total coliform (1.13-2.96 log10 cfu/g), mould (0.86-2.52 log10 cfu/g), and yeast (0.33-1.53 log10 cfu/g) loads are below standard. The microbiological quality of the three types of “Soumbara” is unsatisfactory. Overall, “Soumbara” powder is the most contaminated, followed by granulated and paste “Soumbara.” “Soumbara” must be added during culinary preparations in order to avoid possible public health problems.

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

scholarly journals Physical and microbial qualities of raw milk collected from Bangladesh Agricultural University dairy farm and the surrounding villages

1970 ◽  
Vol 6 (2) ◽  
pp. 217-221 ◽  
Author(s):  
MTG Khan ◽  
MA Zinnah ◽  
MP Siddique ◽  
MHA Rashid ◽  
MA Islam ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Viable Count ◽  
Physical Parameters ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition. Key words: Raw milk, physical and microbial quality   doi: 10.3329/bjvm.v6i2.2339 Bangl. J. Vet. Med. (2008). 6 (2): 217-221

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